Be sure to wear gloves while working with the chile peppers!
8 pounds fresh tomatoes, peeled and cored
3 large onions, chopped
5 hot chile peppers, seeded and chopped
4 jalapeño peppers, seeded and chopped
2 bell peppers, seeded and chopped
1 cup white vinegar
salt to taste, about 1 tablespoon
1. Mound all the tomatoes in a Dutch oven over medium heat. When the tomatoes have cooked down to make room add all the remaining ingredients, bring to a boil then reduce to a simmer. Cook, stirring occasionally, until all ingredients are softened and the rotelle reaches the desired thickness.
2. Sterilize the canning jars in the hot cycle of the dishwasher. Put the jar lids and rings in a pan of simmering (not boiling) water.
3. Ladle the rotelle into hot jars leaving 1/4 inch of head space. Wipe the rims with a clean wet cloth and cap. Place the jars upside down on the counter top for 10 minutes, then turn right side up and listen for the “ping” that means the jar has sealed. The lid should be slightly inverted. If any of the jars fail to seal they can be immersed in a boiling water bath for 10 minutes or refrigerated for immediate use.
Yield: about 8 pints